Guangzhou-style mooncakes are a form of Mid-Autumn Festival mooncakes, a traditional folk food in southern my country, especially in Guangdong. Guangzhou-style mooncakes are famous around the world. The most basic thing is that they are extremely exquisite in selecting materials and making techniques. They are characterized by thin and soft skin, shiny, golden color, beautiful shape, exquisite pattern, clear pattern, not easy to break, exquisite packaging and easy to carry. They are a good gift for people during the Mid-Autumn Festival, and are also indispensable for people to eat cakes and enjoy the moon on Mid-Autumn Festival night.
There are two categories according to taste: salty and sweet. According to the mooncake fillings, they are divided into lotus paste mooncakes, bean paste mooncakes, Wuren mooncakes, fruit mooncakes, etc. The selection of mooncake fillings is very extensive. In addition to taro, lotus seeds, almonds, terminalia, peach kernels, sesame seeds and other fruit materials, we also use salted egg yolk, roasted pork, roasted goose, winter mushrooms, ice meat, sugar wax gourd, shrimp, barrel cake, tangerine peel, lemon leaves and other fruits. In recent years, fruits such as pineapple, durian, and bananas have been developed, and even more precious raw materials such as abalone, shark fin, crocodile meat, and scallops are used.
Guangdong-style mooncakes originated in Guangzhou and are now produced in Guangdong, Hong Kong, Shanghai and other places. Take wheat flour. The cake crust is made of wheat flour, invert syrup, vegetable oil, alkaline water, etc., and is processed by stuffing, forming, and brushing eggs into a soft mooncake.
Cantonese style lotus paste egg yolk mooncake
Recipe Recommendations
- low-gluten flour 120 grams
- syrup 85 grams
- Lotus paste filling appropriate amount
- egg yolk appropriate amount
- salad oil 30 grams
- alkaline water 2 grams
- salty and sweet
- baking
- an hour
- ordinary
Steps for Cantonese style lotus paste egg yolk mooncake
1
Practice for egg yolk and lotus paste filling: Prepare the lotus paste filling and egg yolk, divide the lotus paste filling into several portions, and heat the egg yolk in the microwave for 30 seconds and take it out
2
Take a lotus paste filling ball and press it into a round cake.
3
Put the egg yolks in the round cakes.
4
Wrap the egg yolks.
5
Knead the wrapped lotus paste and egg yolk filling into small balls.
6
Wrap all the egg yolk and lotus paste fillings.
7
The making process of mooncake embryos: syrup, salad oil, and alkaline water are placed in a container.
8
Use an egg beater to beat the syrup, salad oil and alkaline solution.
9
Add flour to the solution.
10
Mix into dough and leave for 2 hours.
11
Divide the dough into portions based on the size of the mold.
12
Take one portion of dough and press it into small slices on a circle.
13
Take 1 portion of lotus seed paste egg yolk and place it on the dough sheet.
14
Wrap the filling, seal it, and roll it into a round ball shape.
15
Dip with a little dry flour.
16
Place the dough into the mooncake mold and tighten it until the entire dough fills the mold.
17
Sprinkle a little dry flour on the chopping board, invert the mooncake mold, gently knock it on the chopping board, and release the mold.
18
All the prepared mooncake embryos.
19
Place the raw mooncake embryos on a baking sheet, brush the surface with water, and place them in the second layer of the preheated oven.
20
Bake at 210℃ for 5 minutes, remove it, brush with a little egg yolk water (only brush the surface, not brush the grooves), continue to bake for another 5 minutes, and turn to 150℃ for 10 minutes.
21
After cooling the roasted mooncakes, place them in a fresh-keeping bag, seal them, and return to oil for 2 to 3 days.
22
Let's take a close-up (*^__^*) Hehe...Cantonese style lotus paste egg yolk mooncake Make Tips
1. If you don't have invert syrup, you can use golden syrup instead, found in the syrup section of supermarkets. A common brand seen in the US is King brand. If you really can't find any, you can also use corn syrup, but the color will be much different.
2. Because the concentration of syrup used by everyone is different, when making the mooncake skin, you should base it on the softness of the dough; as long as it is as soft as an earlobe, it is fine. The purpose of adding alkaline water is twofold: first, for coloring, and second, to neutralize the acidity of the syrup. If you don't have alkaline water, use an equal amount of baking soda + water instead. (The ratio of alkaline powder to water is 1:3).
3. The mooncake filling cannot be too runny, otherwise it will leak out during baking. When baking mooncakes, if the temperature is too high, the patterns on the surface will not be distinct, so be sure to bake at a low temperature.
4. If the mooncake molds are different, you can wrap the mooncake filling in plastic wrap first and put it in the mold to test, so you can easily know the amount of filling your mold needs.
5. If you do not include salted egg yolks, simply replace them with filling of the same volume.
6. The skin of Cantonese mooncakes absolutely cannot be thick; if it is thick, the patterns will disappear after baking.
7. The shaped mooncakes should have a plump appearance, flat top and bottom in a flat drum shape, with no shrinking, collapsing, or leaking. The surface color should be brownish-yellow or brownish-red, glossy, with clear patterns. The crust is soft and has a high oil content.